Sunday Paper Dinner Table: One Pot Mediterranean Chicken
The Sunday Paper Dinner Table: At The Sunday Paper, we believe in the power of meaningful conversations around the table as a foundation in building a more caring, kinder and compassionate world. We want to inspire you and encourage you to gather virtually at your tables, open your hearts, and open your minds each and every week with the help of our Meaningful Conversation Starter and suggested recipe. Then report back to us and tell us about the experience. Cheers!
Meaningful Conversation Starter
If you acknowledge Mother's Day, what is your favorite way to celebrate it?
Ingredients:2 tbsp extra virgin olive oil6 large chicken thigh cutlets, skin on, trimmed2 onions, finely chopped4 small carrots, finely chopped2 celery stalks, finely chopped2 peppers, finely chopped (any color)3 large garlic cloves, finely chopped2 dried bay leaves1/2 cup white wine vinegar1/3 cup white wine5 sprigs fresh thyme1 tbsp honey (for drizzle)Steamed couscous, to serveLemon wedges, to serveFresh parsley, to serveDirections:- Preheat oven to 350 degrees with convection / 375 standard bake
- Heat the oil in a large, Dutch oven or a deep covered cast iron skillet that is oven safe over medium- high heat. Season chicken with salt and pepper. Cook chicken skin side down for 5 minutes, flip and cook other side for another 5 minutes or until browned. Transfer to a plate.
- Add onions, carrots, celery and bell peppers to the pan, stirring occasionally. Season with salt and pepper. Cook for 5-7 minutes or until vegetables are just tender. Add garlic and bay leaves. Cook, stirring, for 1minute or until fragrant. Add vinegar and wine. Bring to a simmer.
- Return chicken to pan skin side up and add thyme sprigs. Cover. Bake for 25 minutes.
- Remove pan from oven and uncover. Spoon sauce mixture over chicken and drizzle honey on chicken. Return pan to oven uncovered and bake for 25minutes or until chicken is browned and cooked through.
- Serve with couscous and lemon wedges.
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